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Thursday, October 11, 2012

Chicken and Tofu in Coconut-Lime Broth

Today for day 11 of Soup Month 2012, we're going a bit oriental with a Thai-inspired soup that makes a great light dinner on its own or with a mixed greens salad and a rice wine vinaigrette.

This delicate soup is infused with the perfect balance of coconut milk, a touch of lime juice and a spicy surprise kick of Sriracha sauce. The inspiration for this soup came from the College Inn Thai Coconut Curry Broth. I've been trying to piece together a soup that would play off of the light flavors in the broth, but have enough substance to be a complete meal, and adding the chicken and tofu did just that.

As an added bonus (for you Moms out there), I did discover that serving this soup with a cool Chinese soup spoon will somehow encourage kids to eat the entire bowl of soup. (They liked the soup, but they loved the spoon...lol)